Sidamo G2 Coffee Brands and Professional Brewing Steps

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Ethiopian Coffee Heritage

Today, large populations of wild Arabica coffee trees still grow in many parts of Ethiopia, cultivated at average altitudes between 4,200-6,800 feet. There is now a gradual trend toward small-scale cultivation, generally intercropping with banana trees for shade. Due to limited agricultural technology, there is minimal use of herbicides and pesticides. Coffee is Ethiopia's primary economic agricultural crop and the country's largest agricultural export and important industry, accounting for 60% of Ethiopia's total export value while sustaining the livelihoods of many small farms. Other major crops include sugar cane, bananas, and cotton. Coffee is also Ethiopia's largest and most important commodity export after petroleum, and ranks as Africa's largest Arabica export, valued at approximately $300 million in 1997. In terms of total production, 94% comes from small farms and 6% from government institutions. Because many farms are scattered and also grow other crops, precise statistics have been difficult to compile accurately, but official Ethiopian government statistics indicate that the total coffee cultivation area is at least 400,000 hectares. The Ethiopian government encourages local farmers to improve quality and productivity to help coffee farmers expand commercial scale, increase production capacity, and exports.

Sidamo Coffee Region

The Sidamo growing region, situated at elevations of 1,400-2,200 meters, is a renowned specialty coffee area in southern Ethiopia, bordering Kenya. Washed Sidamo beans appear light green, are not particularly large, and have an oval shape with full, well-formed fruits. The average quality is excellent, with aromatic and mellow flavors that leave an endless aftertaste, possessing a wild beauty. Sidamo's coffee flavors are extremely diverse, with different soil types, microclimates, and countless native coffee varieties creating distinct differences and characteristics in coffees produced by various towns. From 2010-2012, it consistently achieved high scores of 92-94 from the authoritative American coffee evaluation website Coffee Review. This demonstrates the exceptional quality of green beans from this region. The area features towering mountains, highlands, plateaus, valleys, and plains, with diverse topography. The local geology consists of nutrient-rich, well-drained volcanic soil, with soil depth reaching nearly two meters, and surface soil appearing dark brown or brown. The region's greatest advantage lies in maintaining soil fertility through organic matter recycling, using fallen leaves from surrounding trees or plant residues as fertilizer.

Unlike typical African coffees, Sidamo has clear fruit acidity, smooth mouthfeel, and delicate floral and herbaceous aromas. Washed Sidamo is elegant yet playful. The gentle and pleasant entry creates a strong sensory impact with the subsequent bright lemon acidity, featuring a unique and mellow body with a distinctive and appealing sweetness. The slowly rising aftertaste contains unique sweet notes. The green coffee beans are slightly grayish, with some areas appearing large while others are small. The acidity balances both soft and intense qualities, the body is appropriately rich, and it offers sweet, spicy aromas, making it one of the garden coffees from Ethiopia's southern highlands.

Coffee Processing Methods

Farmers harvest vibrant red fruits daily, with every two days' harvest constituting one unit of coffee fruit that is sent or sold to washing stations for processing. Coffee fruit that hasn't been processed at washing stations typically undergoes about 12 hours of natural fermentation, then is sun-dried to remove the husk. Regardless of the method, farmers with slightly more means always try to send their coffee to washing stations for processing to command better prices under the "washed process" designation. At washing stations, coffee cherries undergo about 12 hours of soaking and fermentation to soften the pulp, then pass through water channels while being agitated to separate the pulp from the coffee beans. The pulp is discharged through gates.

Product Information

Factory Name: Coffee Workshop
Factory Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou
Manufacturer Contact: 020-38364473
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Contains Sugar: Sugar-free
Origin: Ethiopia
Roast Degree: Light roast

Sidamo G2 Washed Specifications

Country: Ethiopia
Grade: G2
Region: Sidamo
Roast Degree: Light roast
Processing Method: Washed
Variety: Local native varieties
Flavor Notes: Honey, citrus, lemon

Brewing Recommendations

For pour-over Sidamo: Use 15g of coffee, ground to medium-fine consistency (using Fujiyama grinder at setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water and let bloom for 27 seconds. Continue pouring to 105g and pause. Wait until the water level in the coffee bed drops to half, then slowly pour until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, total extraction time 2:00.

Ethiopian Coffee Industry Today

Today, Ethiopia's washing stations are increasingly developing and expanding. Small farmers sell their harvested coffee fruits to processing plants, which then hull and resell them through auction systems. The coffee is subsequently transported to the Eritrean port of Assab on the Red Sea, as well as the port of Djibouti near the Gulf of Aden. Despite coffee being the country's most important agricultural export, domestic consumption is also astonishing, approximately 1,500,000 bags (60kg each), accounting for 50% of total production. Wild coffee grows in the tropical rainforests of the southwestern highlands and is mostly hand-picked. However, because of this, many local people deliberately destroy the naturally formed rainforest areas - through logging or burning - to access difficult-to-reach rugged mountain areas, seriously affecting the ecological balance. Whether washed or natural process, all exported coffee is sent to the capital Addis Ababa and DIRE DAWA in Harar province for auction and export. The DIRE DAWA auction center typically exports natural Harar from the region. At the auction house, daily information about coffees from different farms is available to facilitate trader purchases. Several Ethiopian government officials also enter and exit this center daily to inspect and grade the coffee, randomly sampling 3 kilograms from the same shipment of green beans each time for inspection.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473